Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

Autor(es)

Siguemoto, Erica Sayuri ^[1] ; Wilhelms Gut, Jorge Andrey ^{[1, 2]} ; Martinez, Antonio ^[3] ; Rodrigo, Dolores ^[3]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, POB 61548, BR-05424970 Sao Paulo - Brazil

^[2] Univ Sao Paulo, FoRC Food Res Ctr, Sao Paulo - Brazil

^[3] CSIC, IATA, Avd Agustin Escardino 7, Paterna 46980 - Spain

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 45, p. 84-91, FEB 2018.
• Citações Web of Science: 9

Resumo

The inactivation kinetics of Escherichia coli O157:H7 (CECT 4972) and Listeria monocytogenes (CECT 4032) inoculated in apple juice were evaluated under conventional isothermal treatments at four temperatures (55, 60, 65 and 70 degrees C) and microwave heating at four power levels (400, 600, 800 and 1000 W). For both thermal treatments, it was possible to achieve a 5-log(10) reduction, as recommended by the FDA. The survival curves were non-log-linear and were well described by the Weibull model. To compare treatments, the survival ratio was calculated over the time temperature history of the microwaved samples based on the Weibull parameters for conventional heating and it was compared with the experimental data. Results show that microwave microbial inactivation was more efficient than predicted in 18 out of 28 tests, which suggests the existence of enhanced inactivation under microwave heating. Industrial relevance: The growing demands for natural and nutritious foods have promoted the development of preservation technologies to ensure consumer safety and to preserve the original nutritional and organoleptic characteristics of the food. Among the emerging technologies, microwave heating has shown great potential for the continuous pasteurization of fluid foods offering rapid volumetric heating, lower surface temperatures and possible enhanced effects. The result of this study shows that microwave pasteurization of apple juice is a promising technology to enhance microbial safety. (AU)

• Processo FAPESP: 15/11677-7 - Cinética de inativação de bactérias patogênicas no suco de maçã não clarificado por micro-ondas e processamento térmico convencional
• Beneficiário: Érica Sayuri Siguemoto
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
• Processo FAPESP: 14/06026-4 - Estudo do tratamento térmico contínuo do suco de maçã não clarificado usando tecnologia de micro-ondas
• Beneficiário: Érica Sayuri Siguemoto
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
• Beneficiário: Jorge Andrey Wilhelms Gut
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs